Prep time: 20 minutes
Total time: 1 hour 20 minutes
3 tablespoons olive oil
1 ½ pounds|670 grams boneless and skinless chicken thighs
kosher salt and freshly ground black pepper, to taste
1 bunch Swiss chard (about 1 pound|450 grams), stems thinly sliced, leaves torn into bite-sized
1 medium onion, thinly sliced
1 garlic clove, thinly sliced
1 pound tomatoes, diced
½ cup|125 ml white wine
10 cups chicken stock
4 Persian limes, pierced
1/2 pound|225 grams ditalini pasta
1 (15.5-ounce|270 gram) can cannellini beans, rinsed and drained
freshly grated parmesan cheese, to serve
1. Heat 3 tablespoons oil in a large saucepan over medium-high. Working in batches, season the chicken all over with salt and pepper and cook, flipping once, until golden, about 4 minutes. Transfer to a plate and set aside.
2. Add the Swiss chard stems and the onion to the saucepan and season with salt. Cook, stirring, until soft, 3 to 4 minutes. Stir in the garlic and cook 2 minutes more. Add the tomatoes and cook until soft, 2 minutes. Stir in the chicken and the white wine and cook until the wine has reduced by half, about 2 minutes. Add the chicken stock and the limes and bring to a boil. Reduce the heat to maintain a simmer and cook until the chicken is incredibly tender and the limes are soft, about 30 minutes. Remove from the heat.
3. Using tongs, transfer the chicken to a bowl to cool slightly, then shred. Return the meat to the saucepan along with the pasta. Bring to a simmer and cook until the pasta is al dente, 7 to 8 minutes. Stir in the Swiss chard leaves and the beans and cook until the chard is just wilted and the beans are heated through, about 3 minutes. Divide among bowls and sprinkle with cheese to serve.
Get recipes like this and more in the Munchies Recipes newsletter. Sign up here .